Kurignan Kola (Kurigngnan) is another edible leave found in Sri Lanka. This is also called as Ceylon cow plant, but it’s botanical name is Gymnema lactiferum. This Kurignan Kola Sambolaya is another diabetic friendly delicious recipe from Sri Lanka!
Back in Sri Lanka, my mother and even mother in law prepares these edible leaves in a delicious raw salad. Although there is a little bit of bitter taste, it is still delicious. If you like other popular Sri Lankan sambola such as Thebu kola sambola,Kiri aguna kola sambola and gotu kola sambola, then I am sure you love the taste of this too.
කුරිඥඥන් කොළ is the best way I can type the name of these leaves in Sinhala.Excuse me for using wrong letters ignoring correct Sinhala letters. 🙁
During my Sri Lanka holidays I get the opportunity to pluck vegetables and edible leaves direct from the garden.This is something I really enjoy.I know it is not a big surprise for any Sri Lankan.Most Sri Lankan homes are with a home garden with at least few edible leaves plants such as Gotukola.But,living in another country,this is a luxury opportunity for me. 🙂
To make this Kurigngnan kola sambola,I could pluck some leaves from the home garden,therefore the final dish was with all the fresh flavours. 🙂
Sri Lankan Diabetic friendly recipe
As per parents and family members, this Kurignan Kola sambolaya is another diabetic friendly recipe popular in Sri Lanka. It has the ability of lowering blood sugar.
Disclaimer: I am not a health professional. Therefore, if you consume Kurignan kola as diabetic treatment, please consult your doctor. Even if you don’t have such condition, don’t eat much as it may lower the blood sugar levels.
Below is the recipe for Kurignan kola sambolaya. Try and let me know how you like it.
Recipe: Kurignan kola sambolaya
Ingredients (for 3-4 servings)
Handful of Kurignan Leaves
3-4 small red onion/shallots sliced
2-3 green chilies sliced
½ cup fresh grated coconut
Salt as per taste
1 tbspn lime juice
Wash and clean Kurignan Leaves.
Drain water and keep aside.
Slice onion and green chili. Keep in a bowl.
Slice Kurignan Leaves in to thin pieces.
In a bowl, mix onion, green chili, fresh grated coconut and salt together with lime juice. Check the taste of this coconut, onion chili mix and adjust salt and lime if necessary.
Add sliced Kurignan Leaves on it.
Mix all together gently without squeezing the sliced leaves.
A delicious Sri Lankan kola sambola dish is ready to serve.
If you find Kurignan leaves, try this recipe. Don’t forget to let me know the taste and your experience.
More recipes from the site:
- Red Coconut Chutney for Dosa and Idli
- Kurignan Kola Sambolaya : Sri Lankan Edible Leaves
- Fenugreek Leaves Salad (Uluhal Kola/Methi Leaves)
- Passion Fruit Leaves Sambola (Raw Passion Fruit Leaves Salad)
- Sri Lankan Recipe: Kiri Aguna Kola Sambolaya